Bacon Chocolate Chip Cookies

This recipe is originally from Never Bashful with Butter which is now defunct.

3/4 cup butter (if dough is dry, add up to 1/4 cup more)
2/3 cup packed brown sugar
2/3 cup granulated sugar
1 teaspoon hazelnut or almond extract (optional)
1/2 teaspoon vanilla extract
1 egg
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup white chocolate chips
1 cup dark or semi-sweet chocolate chips
2 cups bacon bits **Be sure to use real bacon bits, not Bacos**

You can make your own bacon bits! 2 lbs bacon cooked crisp, drained well, and patted dry will make 2 cups bacon bits when chopped finely.

1. Preheat oven to 350 degrees fahrenheit.
2. Beat together the butter, sugars, flavouring and eggs until creamy.
3. In another bowl, sift together the dry ingredients.
4. Add the dry ingredients to the butter mixture and stir together.
5. Dough will be slightly soft. If you want a cakier cookie, add another half cup of flour.
6. Add in chocolate chips and bacon bits.
7. Stir until well integrated.
8. Place dough on a sheet of waxed paper and refrigerate at least an hour.
9. Remove dough from fridge, pinch off 1 1/2 inch pieces of dough and roll into balls.
10. Set dough balls about 2 inches apart on an ungreased cookie sheet.
11. Flatten dough balls slightly with your fingers in the center.
12. Bake cookies for about 10 minutes, or until the dough starts to turn golden brown.
13. Allow cookies to cool on a cooling rack while you ready the glaze.

Maple cinnamon glaze

2 cups powdered sugar
1 tablespoon maple extract
1 teaspoon vanilla extract
1 teaspoon cinnamon (use less if desired)

1. Mix all ingredients together until smooth -- no lumps!
2. Spread a small amount of the glaze on the top of each cookie.
3. Top with a small piece of crisp cooked bacon.